Oli
Oli
Resident eejit. Radio4, kitchen dancing, owning recipe books to read not follow
Aug 2, 2020 2 min read

Soupy Beans

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This week I read an artcle about redbeans and rice which looked delicious. I didn’t have any of the ingrediants, but the idea of soupy beans cooked with strong flavours and pork sounded great so I improvised.

You will need

  • 250g of strong flavoured sausages (I used Italian hot from Block’n’Bottle ). Sliced into fat rounds (mine were frozen solid so went in whole)
  • 1 cup of dried blackbeans (aka. turtle beans)
  • 1 cup of stock (I used some ham stock from the freezer)
  • 1 cup of some form of tomato sauce (in this case, left over salsa)
  • 1 cup of water
  • A tablespoon of garlic cloves in butter
  • A big handful of thyme (left on the stem)
  • A red onion (finely diced)
  • A heaped teaspoon of smoked paprika
  • A heaped teaspoon of hot chilli
  • A teaspoon of black pepper (ground)
  • 2 bay leaves

Do

  • Put it all in the InstantPot for 30 minutes high presure cooking
  • Let it vent on it’s own
  • Slice up the sausages if you didn’t already
  • Give it a good stir and use saute mode to drive off liquid if needed
  • Fish out the thyme stems and bay leaves

Result

Rich, spiced, smokey, smooth creamy beans. I’d bet it was better the next day but… I ate it all.

Ingrediants Pre-pressure cooking Post-pressure cooking Post saute GET IN MY FACE